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Pound chicken breast until flattened. Mix baking soda and water in a bowl, coat chicken. Salt both sides, let sit for 15-30 mins.
Pat chicken completely dry. Rub 1 tsp oil onto one side of the chicken. Heat a pan over medium-high heat, and once hot, place oiled side down. Cook for about 4 minutes until a golden crust forms. Add 1 tsp oil onto the top side, flip, and cook another 4 minutes. Remove chicken and turn off heat.
Add splash of water to pan, then add gochujang glaze. Turn heat to low.
Chop chicken and add to pan. Add half the apple and half the green onions. Simmer until sauce thickens.
In a bowl, combine Greek yogurt, honey, sesame oil, and rice vinegar. Add salad mix along with remaining apple and green onions, toss.
Fill tortillas with ½ avocado, chicken, slaw, wrap tightly, then toast in a pan until golden.